Charing Cross Hotel
George Lyon is in the kitchen here; he was the youngest head chef to be hired by Gordon Ramsay – first at his London House and then Maze, both in the UK.
The space has a contemporary coastal look. The walls are painted to reflect the colours of the ocean, and there's plenty of linen and clever lighting; the fittings are handmade using Victorian bluestone by Melbourne designer James Walsh.
Lyon describes his menu as "casual fine dining" with some dishes incorporating Asian flavours. There's yellowfin-tuna carpaccio with ponzu dressing, ponzu gel, pickled daikon and togarashi (a peppery Japanese spice mix); and the octopus, from Fremantle in Perth, is braised in soy and mirin for five hours before its chargrilled and served with a smoked pepper salsa, croutons and garlic aioli. There's also a salad of heirloom carrots that have been roasted, pickled and pureed, and come with raisins and tarragon.
The drinks list consists of a variety of wines from Europe and 20 craft beers on tap.
Charing Cross Hotel
81 Carrington Road, Waverley
(02) 9389 3093
Hours:
Mon to Thurs 6pm-10pm
Fri to Sun 12pm-3pm, 6pm-10pm
Contact Details
Phone: (02) 9389 3093
Website: charingcrosshotel.com.au
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